Basil Pesto (No Pine Nuts!)
If you’ve ever wanted to make classic Italian pesto at home but stopped because you didn’t have pine nuts, here’s the good news: you don’t need them. Basil pesto is incredibly flexible, and sunflower seeds & walnuts create a deliciously nutty, creamy, and affordable version that keeps all the fresh basil flavor you want.
This recipe comes together in minutes and is perfect for tossing with pasta, spreading on sandwiches, or spooning over roasted vegetables. Once you make it at home, it’s hard to go back to store-bought!
Ingredients
2 cups packed fresh basil leaves
2 cloves garlic
3 tablespoons sunflower seeds
3 tablespoons walnuts
1/4 cup Parmesan (or Pecorino for extra sharpness)
1/2 cup extra virgin olive oil
1/4 cup water (plus more for consistency)
1/2 teaspoon salt (plus more to taste)
Instructions
Add sunflower seeds, walnuts, garlic, Parmesan, and salt to a food processor and pulse until finely chopped.
Add basil and pulse again until the leaves begin to break down.
With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and emulsified. Add in water slowly until it gets to the right consistency.
Taste and adjust. Add more salt for seasoning, more cheese for richness, or a squeeze of lemon for brightness.
Additional Notes & Tips
For extra flavor, toast the nuts and seeds for 3–4 minutes in a dry pan.
If the pesto is too thick, add a extra splash of water or oil until it reaches your desired consistency.
To keep pesto from browning in the fridge, add a thin layer of olive oil on top before sealing.
Pesto freezes beautifully — freeze in ice cube trays for easy individual portions.
Swap options: Pecorino for extra bite, or nutritional yeast for a dairy-free version.
